Pesto Chicken Pasta Bake

This Pesto Chicken Pasta Bake is one of those cozy, weeknight-friendly casseroles that tastes like you fussed for hours but comes together in a snap. It’s creamy, herb-forward, and studded with juicy chicken, bright sun-dried tomatoes, and pops of sweet peas. The mozzarella melts into a golden, bubbly top while the pesto infuses every forkful with basil goodness. Whether you’re feeding a family, prepping a make-ahead dinner, or bringing something to a potluck, this dish holds up beautifully and gets better after resting a bit.

Why this recipe works

There are a few things I love about this Pesto Chicken Pasta Bake. First, it uses simple pantry and fridge staples—pasta, prepared pesto, shredded cooked chicken, and a little cream—so it’s fast to assemble. Second, the texture play is perfect: tender pasta, creamy sauce, chewy sun-dried tomatoes, and melty cheese. Finally, it’s very adaptable. Use any pasta shape you like, swap half-and-half for heavy cream if you prefer a lighter finish, or add a crunchy breadcrumb topping if you want more texture.

Ingredients

• ▢16oz pasta, any shape
• ▢8oz pesto, prepared (about 1 cup)
• ▢1/2 cup heavy cream, milk or half and half will also work
• ▢2 cups shredded chicken, (or chopped) Rotisserie works well
• ▢12ounces frozen peas
• ▢1 jar julienne cut sun dried tomatoes in oil, 8.5 ounce jar, drained
• ▢1 cup shredded mozzarella cheese, or Italian blend

Prep tips before you begin

Gather everything before you start: the pasta, pesto, cream, cooked chicken, frozen peas, sun-dried tomatoes, and mozzarella. If you’re using rotisserie chicken, shred or chop it to bite-sized pieces. Drain the sun-dried tomatoes well so the sauce isn’t watered down. Preheat the oven and butter or oil your baking dish so the edges don’t stick—an 9×13-inch pan works well but any medium casserole dish will do.

Step-by-step directions

Follow these steps in order for the best results. I’ve rewritten the original directions into clear, actionable steps while keeping the exact ingredient amounts specified above.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or a similar-sized casserole dish) with oil or nonstick spray and set it aside.
2. Bring a large pot of salted water to a rolling boil. Add the ▢16oz pasta and cook according to the package directions until it reaches al dente—tender but still with a slight bite. Drain the pasta thoroughly and return it to the pot or a large mixing bowl.
3. While the pasta cooks, prepare the sauce. In a separate small bowl or measuring cup, whisk together ▢8oz pesto (about 1 cup) and ▢1/2 cup heavy cream (or milk/half-and-half if using) until smooth and combined. The cream softens the pesto’s intensity and creates a silky sauce.
4. To the drained pasta, add the shredded ▢2 cups chicken. Pour the pesto-cream mixture over the pasta and chicken. Toss everything gently but thoroughly so the pasta and chicken are evenly coated with the pesto cream.
5. Add the ▢12 ounces frozen peas directly to the pasta mixture. The residual heat from the cooked pasta will help thaw them; if you prefer, briefly stir the peas into the hot pasta so they heat through evenly.
6. Drain the ▢1 jar julienne cut sun dried tomatoes in oil (8.5 ounce jar) and pat them slightly with a paper towel to remove excess oil. Add the sun-dried tomatoes to the pasta and fold them in, distributing them evenly.
7. Transfer the pesto, chicken, pasta, peas, and sun-dried tomatoes into the prepared baking dish and spread into an even layer.
8. Sprinkle the top evenly with ▢1 cup shredded mozzarella cheese (or Italian blend), covering the pasta surface for a lovely cheesy crust.
9. Bake the dish in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbling, and lightly golden on top. If you like a bit more browning, you can place the casserole under the broiler for 1–2 minutes—watch it closely so it doesn’t burn.
10. Remove the bake from the oven and let it rest for 5–10 minutes before serving. This short rest time helps the sauce settle and makes it easier to cut and serve tidy portions.

Serving suggestions

Serve warm, straight from the baking dish, with a simple green salad dressed with lemon vinaigrette to cut through the richness. A crisp baguette or garlicky toast is also great for sopping up any extra pesto-cream sauce. Leftovers reheat well in the oven at 325°F (165°C) until warmed through, or in the microwave for quicker meals.

Make-ahead and storage

This Pesto Chicken Pasta Bake is very forgiving as a make-ahead meal. You can assemble it through step 8, cover it with foil, and refrigerate for up to 24 hours before baking. When ready to bake, remove from the refrigerator and bake a few extra minutes (about 10–15 minutes longer) since it will be cold going into the oven.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, either warm individual portions in the microwave or place the leftover in an oven-safe dish and bake at 325°F (165°C) until heated through. For best texture, add a splash of cream or milk before reheating to refresh the sauce if it has thickened.

Ingredient swaps and variations

• If you prefer a lighter dish, use milk or half-and-half in place of the ▢1/2 cup heavy cream. The pesto will still shine and the texture will remain pleasant.
• Any pasta shape works—penne, rotini, farfalle, or shells are all great choices. Use ▢16oz of whichever shape you prefer.
• For extra veggies, stir in chopped spinach, bell peppers, or artichoke hearts with the sun-dried tomatoes.
• Add a crunchy topping: mix panko with a tablespoon of olive oil and sprinkle over the cheese before baking for a crisp finish.
• If shredded chicken isn’t on hand, chopped cooked turkey or roasted chickpeas can be used for a variation in texture and protein.

Notes on ingredients

Pesto varies in saltiness and oil content by brand, so taste as you go. If your pesto is very oily, drain a little of the oil off before mixing with the cream to avoid an oily sauce. The sun-dried tomatoes in oil will add both flavor and a bit of extra oil; drain those well if you want a less oily bake. The mozzarella gives a nice melty top, but using an Italian blend will add extra flavor layers.

Frequently asked questions

Can I make this gluten-free? Yes. Substitute the ▢16oz pasta with a 16-ounce package of your favorite gluten-free pasta and follow the same directions. Cook times for the pasta may vary—check package instructions for al dente texture.

Do I have to use frozen peas? No—fresh or thawed peas work fine. If using fresh, blanch them in the boiling pasta water for 1–2 minutes before adding to the mix so they’re tender.

Can I double the recipe? Yes. Use a larger casserole dish and increase baking time slightly until bubbly and hot through.

Final thoughts

This Pesto Chicken Pasta Bake strikes a perfect balance between comfort food and fresh, bright flavors. It’s approachable, forgiving, and consistently delicious—an ideal recipe to keep in your weeknight rotation. The basil-forward pesto, creamy sauce, and melty cheese are always crowd-pleasers, while the addition of sun-dried tomatoes and peas adds interest and color. Whip it up when you want something that feels special but doesn’t require a lot of hands-on time.

Enjoy this one-pan wonder, and feel free to make it your own with the swaps and extras listed above. Happy cooking!

Pesto Chicken Pasta Bake

A creamy, comforting pasta bake with pesto, chicken, peas, sun-dried tomatoes, and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 16 oz pasta any shape
• 8 oz pesto prepared (about 1 cup)
• 1/2 cup heavy cream or milk or half-and-half
• 2 cups shredded chicken cooked (rotisserie works well)
• 12 oz frozen peas
• 8.5 oz sun-dried tomatoes julienne-cut in oil, drained
• 1 cup mozzarella cheese shredded (or Italian blend)

Equipment

• Large Pot
• Colander
• Mixing Bowl
• 9x13 inch Baking Dish
• Spatula or wooden spoon

Method

 

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain well.
3. In a large mixing bowl, combine the drained pasta with pesto, heavy cream (or milk/half-and-half), shredded chicken, frozen peas (no need to thaw), and drained sun-dried tomatoes; stir until evenly coated.
4. Transfer the pasta mixture to a 9×13-inch baking dish and spread into an even layer; sprinkle the shredded mozzarella evenly over the top.
5. Bake for 20 minutes, or until the cheese is melted and the casserole is hot throughout.
6. Remove from the oven and serve immediately.

Notes

• This recipe can be halved for an 8×8 or 9×9 baking dish.